Butter Chicken (Murgh Makhani)

Butter chicken is a rich, creamy, and mildly spiced dish made with tender boneless chicken thighs simmered in a velvety tomato-based sauce. This classic Indian favourite is packed with warm, aromatic spices and finished with a touch of butter and cream for a luxurious texture. Perfectly paired with naan or rice, it’s a comforting meal that’s both indulgent and satisfying.

INGREDIENTS

For the Chicken Marinade:

600g boneless chicken thighs, cut into bite-sized pieces
150g plain yoghurt
1 tbsp lemon juice
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp salt
1 tbsp grated ginger
2 cloves garlic, minced
1 tbsp vegetable oil

For the Butter Chicken Sauce:

2 tbsp butter
1 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp grated ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp paprika
½ tsp chilli powder (adjust to taste)
400g canned chopped tomatoes
1 tbsp tomato purée
1 tsp sugar
150ml double cream
1 tbsp kasuri methi (dried fenugreek leaves), crushed (optional)
Salt to taste
Fresh coriander, chopped (for garnish)

METHOD

Marinating the Chicken:

Mix the yoghurt, lemon juice, garam masala, turmeric, cumin, coriander, paprika, salt, ginger, and garlic in a bowl. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour, preferably overnight.

Cooking the Chicken:

Heat a large pan or griddle over medium-high heat. Add the oil and cook the marinated chicken in batches until browned and slightly charred. It doesn't need to be fully cooked as it will finish in the sauce. Set aside.

Making the Butter Chicken Sauce:

In the same pan, melt the butter with the oil over medium heat. Add the chopped onion and cook until soft and golden brown. Stir in the garlic, ginger, cumin, coriander, garam masala, paprika, and chilli powder. Cook for a minute until fragrant.

Add the chopped tomatoes, tomato purée, and sugar. Simmer for 10-15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens. Blend the sauce until smooth using a hand blender or leave it chunky for more texture.

Return the chicken to the pan and simmer for 10 minutes, ensuring it's cooked through. Stir in the double cream and kasuri methi, then season with salt to taste. Cook for a further 5 minutes on low heat.

Shop for Ingredients

Yorkshire Free Range Chicken Thighs 4 x 150g

£9.45

Add to Cart

Sides and Matches for Butter Chicken

Butter chicken is rich and creamy, so it pairs well with sides that complement its texture and balance the spices. Here are some great options:

Breads & Rice:

Garlic Naan – Soft and pillowy naan with garlic butter enhances the creamy sauce.
Plain or Butter Naan – A classic choice for scooping up the sauce.
Paratha – A flaky, layered bread that adds a crispy contrast.
Jeera Rice – Fragrant basmati rice cooked with cumin seeds for a simple, aromatic side.
Saffron Rice – Adds a touch of luxury with its subtle floral aroma.
Pulao – A mild, spiced rice with peas or nuts that complements butter chicken beautifully.

Cooling & Fresh Sides:

Cucumber Raita – A yoghurt-based side with cucumber, mint, and a hint of cumin to cool the palate.
Kachumber Salad – A fresh mix of chopped cucumbers, tomatoes, onions, and lemon juice for crunch and freshness.
Mango Chutney – A sweet and tangy chutney that balances the spices.

Crispy & Spicy Additions:

Onion Bhajis – Crispy, spiced onion fritters that add a crunchy contrast.
Papadums – Light, crispy lentil crackers served with chutneys.
Aloo Tikki – Spiced potato patties that complement the creamy butter chicken.

Vegetable Side Dishes:

Saag Paneer – Creamy spinach with paneer cheese for a rich vegetarian addition.
Baingan Bharta – Smoky mashed aubergine dish that pairs well with the butter chicken sauce.
Tadka Dal – Lentils tempered with garlic, cumin, and mustard seeds for a protein-packed side.

Related Recipes & Guides

Beef Shin Ragu - Batch Cook

How to Cook Pork Ribeye Steaks

Lamb Koftas

Recipe Collections

See more of our recipes and guides here

Grid Iron Gourmet

Preparation Time: 15 minutes (plus marinating time)

Cooking Time: 30 minutes

Hot Tips

Marinating the chicken overnight deepens the flavour.
Charring the chicken slightly before adding it to the sauce adds a smoky depth.
If you like a richer sauce, add a little extra butter before serving.

Pairings

Lassi (Mango or Sweet) – A cooling yoghurt drink to balance the heat.
Indian Masala Chai – Spiced tea for a warm, aromatic contrast.
Light Beer (Lager or Pilsner) – Cuts through the richness of the dish.
Riesling or Gewürztraminer – Slightly sweet wines that complement the spices.
Gin & Tonic – The botanicals work well with Indian spices.

FREE UK MAINLAND DELIVERY ON ORDERS OVER £50